coffee hazelnut tart
yields: one 9 inch tart
almond and oat tart shell
1 1/4 cups (4 7/8 ounces) oat flour
2 1/2 cups (5 1/4 ounces) almond flour
1/4 teaspoon fine grain kosher sea salt
4 teaspoons sugar
6 tablespoons coconut oil, warmed a little (keep it in a bowl of hot water to liquefy)
about 1/4 cup candied hazelnuts to decorate (optional)
1. Place all the ingredients from the oat flour to the sugar together in the bowl of a food processor attached with the dough blade and pulse a few times until evenly combined. Pour in the warmed coconut oil and pulse until the mixture comes together and forms crumbs. Transfer the dough to a smooth clean surface such as a marble pastry board and bring it together with your hands to form a ball.
2. Take a fluted 9 inch tart pan with a removable bottom. Cover the base with a circle of parchment paper cut to size. Spray lightly with a neutral baking spray. Transfer the pastry dough to the tart pan and spread it out a little just enough to flatten the ball. Then cover the surface of the pan with a large sheet of cling wrap. Using a large flat surface such as the bottom of a small bowl, bottle or a meat tenderizer or pounder start to spread the pastry out in the pan to form a clean, smooth and even crust. Press the pastry against the sides of the tart pan until the entire tart shell is formed. Cover the tart pan with cling film and freeze for at least 30 minutes before use.
3. Place a wire rack in the center of the oven and preheat to 325F. Remove and unwrap the chilled tart shell. Place it on a baking sheet and cover the surface with a parchment paper cut to size (just large enough to cover the top surface). Pour baking beads or dried beans and blind bake the shell for 35-40 minutes or until the crust gets golden brown rotating the pan half-way through baking. Once the shell is baked, remove from oven and place the baking sheet on a wire rack to cool completely. Refrigerate the tart shell in the tart pan until ready to assemble. I recommend wrapping the entire tart pan with the shell in clingfilm if you don't plan to use it the day you made it.
coffee hazelnut tart filling
yields: enough for one 9 inch tart
1 1/2 cups (about 6 ounces) raw hazelnuts